Tonight I decided to try another recipe for mayonnaise, so that I could make my Chicken Pasta Salad. Both turned out beautifully, and my family said that this was the best my salad has tasted. Homemade mayo is a HIT! :-)
Here is what the mayo looked like in my Ninja.
One recipe Homemade Mayonnaise
Meat from one whole, roasted chicken - chopped
10 oz cherry tomatoes, halved
2 ripe avocados, diced
1 can black beans, rinsed and drained
12 oz gluten free rice pasta, cooked and drained
salt, pepper, fennel seed, etc.
Cook pasta according to directions. Rinse in cold water. Combine cooked pasta, chicken, beans, mayo, avocado and tomatoes in bowl. Add salt, pepper, ground fennel, or other spices to taste. Combine and enjoy. I like this best at room temp. Store any leftovers in fridge.
Homemade Mayonnaise - modified from www.glutenfreegirl.com
1 large egg plus 1 large egg yolk - at room temperature
1 cup canola or grapeseed oil
2 tsp lemon juice
1/2 tsp each sea salt and ground black pepper
1 tsp. apple cider vinegar
Put room temp egg, egg yolk, salt, pepper, lemon juice, and vinegar in blender or food processor. Start blender and add oil VERY SLOWLY, until mayo is thick and creamy. Adding the oil to fast will cause the mayo to separate. If it does, remove mayo from blender, combine another egg and egg yolk, and add in separated mayo.